Sweet Chilli Chicken Breast and Roasted Pepper Burger

Meanwhile, halve the bell pepper lengthways and discard the core and seeds.

Lay the pepper halves, cut-side down, onto another baking tray.

Drizzle with oil, season with salt and pepper, then roast on the top shelf of your oven until soft and slightly charred, 18-20 mins.

While everything roasts, add the diced chicken in a medium bowl with the flour (see pantry for amount) and half the Cajun spice mix. Season with salt and pepper, then toss to coat completely in the flour. 

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken and fry until cooked through, 8-10 mins total. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a plate lined with kitchen paper.

Return the pan to low heat and add the sweet chilli sauce, a splash of water and the remaining Cajun spice mix. Stir until well combined, 1 min.

Return the cooked chicken to the pan, turning gently to coat in the sauce. Set aside.

In a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside.

Halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.

Just before you're ready to serve, add the rocket to the bowl and toss to coat in the dressing.